Hidden Veggie Chocolate Muffins
Hidden Veggie Chocolate Muffins
Ingredients
For the Wet Ingredients
- 1 ripe banana, peeled and sliced
- 1 cup zucchini, sliced (about 1 medium zucchini)
- 1 cup fresh spinach, packed
- 1 large egg
- 1/2 cup milk, or plant-based milk
- 1/2 cup maple syrup
For the Dry Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
For the Mix-ins
- 1 cup chocolate chips, plus extra for topping
Instructions
- 1
Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners.
⏱️ 5 min•🌡️ 375
- 2
In a blender, combine the sliced banana, sliced zucchini, packed fresh spinach, large egg, milk, and maple syrup. Blend on high until the mixture is completely smooth and no visible pieces of vegetables remain. The mixture will be green.
⏱️ 5 min
- 3
In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, unsweetened cocoa powder, baking powder, baking soda, and salt until well combined.
⏱️ 3 min
- 4
Pour the green blended wet mixture into the bowl with the dry ingredients. Stir with a spatula until just combined. Be careful not to overmix; a few lumps are fine. The batter will turn a rich chocolatey brown.
⏱️ 3 min
- 5
Gently fold in 1 cup of chocolate chips into the batter.
⏱️ 2 min
- 6
Divide the batter evenly among the 12 prepared muffin cups, filling each about two-thirds full. Sprinkle additional chocolate chips on top of each muffin for garnish.
⏱️ 2 min
- 7
Bake for 18-22 minutes, or until a wooden skewer inserted into the center of a muffin comes out clean. The muffins should be puffed and set.
⏱️ 22 min•🌡️ 375
- 8
Remove the muffin tin from the oven and let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely. Enjoy these fluffy, veggie-packed chocolate muffins!
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Hidden Veggie Chocolate Muffins
For the Wet Ingredients
- 1 ripe banana, peeled and sliced
- 1 cup zucchini, sliced (about 1 medium zucchini)
- 1 cup fresh spinach, packed
- 1 large egg
- 1/2 cup milk, or plant-based milk
- 1/2 cup maple syrup
For the Dry Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
For the Mix-ins
- 1 cup chocolate chips, plus extra for topping
Instructions
- 1
Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners.
⏱️ 5 min•🌡️ 375 - 2
In a blender, combine the sliced banana, sliced zucchini, packed fresh spinach, large egg, milk, and maple syrup. Blend on high until the mixture is completely smooth and no visible pieces of vegetables remain. The mixture will be green.
⏱️ 5 min - 3
In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, unsweetened cocoa powder, baking powder, baking soda, and salt until well combined.
⏱️ 3 min - 4
Pour the green blended wet mixture into the bowl with the dry ingredients. Stir with a spatula until just combined. Be careful not to overmix; a few lumps are fine. The batter will turn a rich chocolatey brown.
⏱️ 3 min - 5
Gently fold in 1 cup of chocolate chips into the batter.
⏱️ 2 min - 6
Divide the batter evenly among the 12 prepared muffin cups, filling each about two-thirds full. Sprinkle additional chocolate chips on top of each muffin for garnish.
⏱️ 2 min - 7
Bake for 18-22 minutes, or until a wooden skewer inserted into the center of a muffin comes out clean. The muffins should be puffed and set.
⏱️ 22 min•🌡️ 375 - 8
Remove the muffin tin from the oven and let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely. Enjoy these fluffy, veggie-packed chocolate muffins!
⏱️ 5 min